John Myers
Goose Liver …
The perfect goose liver … recipe with a picture and simple step-by-step instructions.
- 500 g Fresh goose liver **
- 20 g Clarified butter
- 2 tablespoon Olive oil
- 1 kl. Can – 5 g Mini mushrooms
- 1 size Onion
- Salt and pepper
- 1 teaspoon Soy sauce dark
- Rinse the livers under cold water and then pat dry again thoroughly. Halve the onion and cut into slices, divide half of it into smaller pieces. Put the mushrooms in a colander and drain.
- Heat a tablespoon of oil in a pan and fry the chopped onions until golden, then add the drained mushrooms and fry, shaking the pan occasionally, until everything is seared until golden. Pour the contents of the pan onto a plate and keep warm.
- Now heat the clarified butter with the remaining oil in the pan and put the pieces of liver in it. Sauté until golden brown on both sides over medium heat while sizzling the halved onion slices on the side. When everything has taken on the desired color, add the mushrooms again and heat again, turning them constantly.
- First sprinkle with pepper, salt and soy sauce, mix again and serve on preheated plates.
- We enjoyed our foie gras this year with mashed potatoes and green peas … it was delicious !!
- ** The poultry farm in our neighboring village slaughters its geese from the end of November – and if you register in time, you can buy very fresh goose livers – of course I’m always there!
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